Cambodian Black Pepper Dip

Cambodia produces some of the best black peppercorns in the world – Kampot Pepper. It tastes like other black pepper, except that it’s stronger and more fragrant. A few times while we were in Cambodia, we were served a sauce made of ground black pepper, lime juice, salt, and sugar. This sauce is primarily used as a meat dip, but we like to eat it with rice and vegetables too.

Stir together:

  • 2 t freshly ground black pepper (this takes a lot of grinding, but don’t skimp on the pepper)
  • 1/2 t salt
  • 1/2 t sugar
  • 2 t lime juice

3 responses to “Cambodian Black Pepper Dip

  1. What a delicious dip! I have never try making black pepper dip before. It sounds wonderful with bbq beef. Thanks for sharing.

  2. I like too much Kampot pepper specially in red, it’s so delicious with a big crab!

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